Nashville Hot Fried Chicken
- Contains Dairy
- Contains Wheat
Prepared with
Ingredients
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons chili powder
- 1 tablespoon mustard powder
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 1 quart (4 cups) buttermilk
- 2 uncooked bone-in, skin-on chicken thighs
- 2 uncooked bone-in, skin-on chicken breasts, each split in half
- 4 cups all-purpose flour
- 3/4 cup canola oil, divided
- 2 tablespoons dark brown sugar
- 3 tablespoons paprika
- 2 teaspoons cayenne pepper
- Large Bowl
- Large Resealable Plastic Bag
- Two Small Bowls
Instructions
Step 1
Stir together garlic, onion, chili, and mustard powders with salt and pepper. Place half the mixture in a large resealable plastic bag or container. Add buttermilk and combine with spice mixture. Set aside remaining spice mixture.
Step 2
Add chicken to buttermilk mixture and marinate in refrigerator for 8 hours or overnight.
Step 3
Strain chicken from marinade. Combine remaining spice mixture with flour in a large mixing bowl. Working in batches, toss chicken pieces in flour mixture until evenly coated. Gently tap chicken to remove excess flour.
Step 4
Insert crisper basket in unit and close hood. Select AIR CRISP, set temperature to 360°F, and set time to 25 minutes. Select START/STOP to begin preheating.
Step 5
While unit is preheating, rub each piece of chicken with oil, using a total of 1/4 cup oil for all pieces.
Step 6
Once the unit has beeped to signify it has preheated, place chicken in the basket. Close hood and cook for 10 minutes.
Step 7
Meanwhile, whisk together remaining 1/2 cup canola oil, brown sugar, paprika, and cayenne pepper in a bowl.
Step 8
After 10 minutes, flip chicken. Close hood and continue cooking for 10 more minutes, then check chicken for doneness. Continue cooking up to an additional 5 minutes or until chicken’s internal temperature reaches 165°F.
Step 9
When cooking is complete, gently toss chicken with spiced oil mixture and serve.